Quality evaluation of by HPLC combined with HS-GC-MS.

is a popular fermented legume product in China, with a delicious flavour and health benefits. However, the quality control methods for are now incomplete, and there are no standards for defining its degree of fermentation. In this study, we introduced colour, acid value, ethanol-soluble extractives and six flavonoid components' content to evaluate the quality of comprehensively. Multiple linear regression was used to streamline the 11 evaluation indicators to 4 and confirm the evaluating feasibility of the four indicators. The degree of fermentation and odour of were analyzed on headspace-gas chromatography-mass, and two types of odours, 'pungent' and 'unpleasant', could distinguish over-fermented . Our research developed fermentation specifications and quality standards for .